The food of New Orleans is a real melting pot, with an array of cultures contributing to its cooking. Its inner-city food is often described as Creole, having been heavily influenced by west African communities, but it combines that with those of the Spanish, French and Native Americans. Out in the countryside, meanwhile, you’ll find Cajun, which is more rustic, less spiced and features more shellfish and game due to its rurality and proximity to the waters that surround Louisiana.
